I have made it my new goal to learn how to make really good bread without the use of my bread machine. So, if a recipe calls for a biga or starter, can that be left out on the kitchen counter (covered, of course)? The recipe I have says to mix the starter and that it can be left out for 6 hours or refrigerate overnight. For anyone who is interested, here is the recipe I am trying.
Sicilian Bread by Deborah Mele www.italianfoodforever.com
1 Cup Biga Made The Day Before
3 Cups Unbleached All-Purpose Flour (Plus More For Working & Shaping)
3 Cups Fine Semolina
6 Teaspoons Active Dry Yeast
1 Teaspoon Salt
Cornmeal For Baking
3 Cups Warm Water
Oil For Brushing Top
1/3 Cup Sesame Seeds
1. Combine the yeast and one cup of warm water in a large bowl and let rest until bubbly. Add the rest of the water, the two flours, salt and the biga, and stir until the dough is mixed. Turn the dough out onto a floured counter or breadboard, and using as little flour as possible, knead for 10 minutes, or until the dough is smooth. Place the dough into a large bowl three times the size of the dough that has been lightly oiled first. Cover tightly with plastic wrap, and let sit in a warm spot for 2 to 3 hours, or until the dough has doubled. Alternatively, you can place the covered bowl of dough in the refrigerator overnight. In the morning punch down the dough, shape, and let rise again at room temperature until doubled.
2. If making the bread the same day, once it has doubled in size, punch down the dough. If using baking sheets, sprinkle them lightly with cornmeal. If you are using a baking stone, flour two kitchen towels, or bread making peels with flour, and place the shaped loaves on them to rise. Shape the bread in either two small round loaves, or one large one. Preheat the oven at this time to 425 degrees F. Cover loosely with towels, and let rise an additional 45 minutes. Brush the bread with a little olive oil, and sprinkle on the sesame seeds.
3. Bake for about 30 minutes for two small loaves, or 45 minutes for one large one, rotating the loaves once during this time, or until the bread is a dark golden brown all over, and hollow sounding when tapped with your fingers. Remove and let cool on a wire rack.
Notes: I use a baker's peel and pizza stone to bake my breads, but you can use a flat baking sheet as well. You can either make this bread in one day, or let it rise overnight in the refrigerator, and bake it the second day.
Sicilian Bread by Deborah Mele www.italianfoodforever.com
1 Cup Biga Made The Day Before
3 Cups Unbleached All-Purpose Flour (Plus More For Working & Shaping)
3 Cups Fine Semolina
6 Teaspoons Active Dry Yeast
1 Teaspoon Salt
Cornmeal For Baking
3 Cups Warm Water
Oil For Brushing Top
1/3 Cup Sesame Seeds
1. Combine the yeast and one cup of warm water in a large bowl and let rest until bubbly. Add the rest of the water, the two flours, salt and the biga, and stir until the dough is mixed. Turn the dough out onto a floured counter or breadboard, and using as little flour as possible, knead for 10 minutes, or until the dough is smooth. Place the dough into a large bowl three times the size of the dough that has been lightly oiled first. Cover tightly with plastic wrap, and let sit in a warm spot for 2 to 3 hours, or until the dough has doubled. Alternatively, you can place the covered bowl of dough in the refrigerator overnight. In the morning punch down the dough, shape, and let rise again at room temperature until doubled.
2. If making the bread the same day, once it has doubled in size, punch down the dough. If using baking sheets, sprinkle them lightly with cornmeal. If you are using a baking stone, flour two kitchen towels, or bread making peels with flour, and place the shaped loaves on them to rise. Shape the bread in either two small round loaves, or one large one. Preheat the oven at this time to 425 degrees F. Cover loosely with towels, and let rise an additional 45 minutes. Brush the bread with a little olive oil, and sprinkle on the sesame seeds.
3. Bake for about 30 minutes for two small loaves, or 45 minutes for one large one, rotating the loaves once during this time, or until the bread is a dark golden brown all over, and hollow sounding when tapped with your fingers. Remove and let cool on a wire rack.
Notes: I use a baker's peel and pizza stone to bake my breads, but you can use a flat baking sheet as well. You can either make this bread in one day, or let it rise overnight in the refrigerator, and bake it the second day.
Maryann
"Drink your tea slowly and reverently..."
"Drink your tea slowly and reverently..."